Quinoa & butter beans







Cook Time

30-35 Min


  • 25g/1oz butter
  • 175g/6oz onion, finely chopped
  • 1 tablespoon minced fresh ginger
  • 175ml/6fl oz freshly squeezed orange juice
  • 2 tablespoons clear honey
  • 1⁄2 teaspoon salt
  • 1⁄4 teaspoon ground coriander
  • 1⁄4 teaspoon ground cardamom
  • 1⁄8 teaspoon ground nutmeg
  • 225g/8oz sweet potato, cut into 2cm/1⁄2in pieces
  • 225g/8oz butternut squash, cut into 2cm/1⁄2in pieces
  • 225g/8oz canned cooked butter beans, drained and rinsed
  • 225g/8oz quinoa
  • 50g/2oz cranberries, chopped
  • Melt the butter in a large saucepan over a medium-high heat. Add the onion and ginger, and sauté, stirring, until the onion is softened. Stir in the orange juice, 150ml/5fl oz water, honey, salt, coriander, cardamom and nutmeg, and bring to the boil.
  • Stir in the sweet potato and squash, and bring back to the boil. Reduce the heat to a simmer and cook, uncovered, for 7 minutes. Stir in the butter beans and quinoa, and return to the boil. Reduce the heat and simmer, covered, for 15 minutes.
  • Stir in the cranberries and simmer, covered, for a further 5 minutes. Serve hot.
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